Preparation And Evaluation Of Ginkgo Powder

Ginkgo resources are rich in China,accounting for more than 70% of the world.But the ginkgo is affected by the season strongly and its moisture content(?55%)is very high.At the same time,the ginkgo has allergenic ingredients,which severely limits the utilization and processing.Under the premise of food safety,this topic was designed to take ginkgo biloba as raw material,and to prepare ginkgo powder products.At the same time,explored its security and functionality of ginkgo powder,and provide the theory basis for the deep processing and comprehensive utilization of ginkgo biloba.The main research content was as follows:First of all,choosed fresh ginkgo nut as raw material,and studied the preparation technology of ginkgo powder.At the same time,carried on the thorough analysis for key process steps,such as raw materials selection,pre-cooking,pretreatment and the dry.Analysis results showed that ginkgo nut contained rich nutrients,and differred in different varieties.Special ingredients of ginkgolic acid and hydrocyanic acid in ginkgo nut were mainly distributed in the seed and fruit core.Among them,the content of ginkgo acid in fruit core reached 3000~4000 mg/kg.Therefore,choosed fresh Bergamot ginkgo nut as the research object,which also had lower special composition.In addition,pre-cooking process was carried out on ginkgo nut,which facilitated subsequent hulling and peeled them easily.At the same time,the removal effect of hydrocyanic acid was better,but ginkgolic acid was not obvious.Then,explored the effect of pretreatment methods on special ingredients of ginkgo nut,used different drying process milling to prepare the powder,and analyzed the quality of the ginkgo biloba.Results showed that two ways of low concentration of alkali treatment and boiled pulp method can significantly reduce the content of ginkgolic acid,which mainly by means of the thermal instability and acidity of ginkgo acid to achieve detoxification process.Moreover,analysed the effect of different drying methods on ginkgo powder quality.The results showed that roller drying method had the most significant effect on the ginkgo acid removal and the removal rate reached 78.61%.Spray drying and vacuum freeze drying had better retention of active ingredients,and the retention rates of flavonoids and lactones were86% and 90% respectively.In the production of ginkgo powder,roller drying had larger solubility,water absorption,and oil absorption index,which were 12.80%,8.23 g/g and 2.95g/g respectively,which illustrated good solubility,easily absorb moisture,better swelling capacity and better application performance.After the examination,the indicators of the powder achieved enterprise quality standards.Under the premise that guarantee the safety of ginkgo powder and consider the cost of production and industrial production requirements,the priority in the drum drying method was adopted.Finally,investigated the edible safety and functionality of ginkgo powder.Design experiments on animals,and take ginkgo powder instead of ordinary powder to explore the influence of glucose and lipid metabolism,vivo oxidation and immune system in the body on young mice and old mice.Results showed that related parameters(the number of blood cells,serum biochemical indexes,organ coefficient,and the liver tissue)of the safety of theexperimental group and control group were normal,which indicated that the process of preparation of ginkgo powder was all edible and ginkgo powder didn't affect the body's normal physiological function.The functional related indicators of the experimental group and control group were detected,which included blood sugar,blood lipid and antioxidant levels.The result of functional indexes showed that the blood glucose level of powder feed group reduced all the time,and the area under glucose tolerance curve decreased.Among them,the elderly mice were significantly different,and the glucose tolerance area under curve(AUC)was 17.8 mmol·h/L,which achieved significant difference(P<0.05).Lipid levels(triglyceride,cholesterol and high density lipoprotein)decreased with less space.Although there was no significant difference,but it had some potential value in lowering blood lipid level.The results of antioxidant indexes showed that the powder feed could increase the level of T-AOC(P<0.01)and SOD level of mice,which was compared with the basal feed.Among them,the serum T-AOC of youth experimental group and elderly experimental group were 3.5U/m L and 2.5 U/mL respectively.And the serum T-AOC of elderly experimental brain T-AOC was 0.8 U/mL,which achieved significant difference(P<0.01).At the same time,it could reduce the content of MDA,and improve the body's antioxidant levels.As a result,the process of the preparation of ginkgo powder was not only to ensure the food safety,but also had good function to our health.And the liver tissue were normal,which indicated that the process of preparation of ginkgo powder all edible security and would not affect the body's normal physiological function.